I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
I’m wrapping up my Christmas Day brunch with my savory Spinach & Goat Cheese Quiche. Or maybe it’s a tart? Whatever you call it doesn’t matter, just know it’s beyond delicious and honestly quite easy to make. And don’t forget only a few more days to enter our VIETRI holiday giveaway (below)! Happy Friday Loves! truly, MKR
1 pre made pie crust (or homemade...whatever floats your boat)
2 large bunches of fresh spinach (if you must you can use 1 package of frozen, but it's not quite the same)
3 cloves of fresh garlic minced
1/2 onion finely chopped
2 cups of shredded cheese (mozzarella/cheddar mixed)
1 cup of crumbled goat cheese
1 cup milk (or rice milk if you're not doing dairy)
salt/pepper to taste
1 tsp. olive oil
Instructions
Preheat oven to 375F.
Place crust in a tart or shallow pie dish, fork bottom and place pie beads on crust so it doesn't bubble. Bake crust for 20-30 minutes. Remove and set aside.
In a sauté pan add 1 tsp of olive oil let heat, add onions and garlic. Saute for 3-5 minutes or until onions are translucent. Begin to add spinach and cook until it just begins to soften 2-3 minutes. **You want the spinach to be softened but not wilted by the heat**
In a large bowl add eggs, milk, shredded cheese, and goat cheese. Stir in spinach, onion and garlic mixture. Add salt and pepper, stir together.
Add entire mixture to your tart pan and cook for 45-50 minutes or until the top starts to just brown. If crust begins to burn cover with pie covers or tin foil.
Let cool for 5-10 minutes and enjoy!
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
When any meal I make tastes good I celebrate. When any meal I make tastes good, looks way more difficult than it actually is to create, and is crazy easy to clean up I dance a little jig in unedited pure joy. Really, I do dance a little jig. And that little jig is currently happening thanks to my drool-worthy, uber healthy, one sheet pan salmon with garlicky green beans and cherry tomatoes.
It’s a delightful recipe to have up your sleeve, as it’s just as easy as it is elegant. It makes for a wonderfully elevated weeknight meal (we’re still making weeknight meals a priority), while also serving as an instant crowd-pleaser for any dinner party. And while I’m not personally a huge salmon fan, even I can always be tempted with one of these herb crusted, wild-caught salmon filets alongside some of my favorite vibrant, seasonal veggies.
For today’s one sheet pan salmon, I topped the salmon filets with an homemade herb mixture of minced garlic, chopped parsley, thyme, oregano, basil, a little rosemary and olive oil from my herb garden (check out our easy indoor herb garden tutorial). I then added fresh, farmers market green beans and heirloom cherry tomatoes onto the sheet with the salmon filets. You can, of course, include any of your favorite seasonal vegetables here; I like to use whatever I’ve picked up in my farmers market haul from the weekend before.
In true one-sheet-pan form, I baked everything on a baking sheet lined with parchment paper, which preserves my sheet pan and allows for the easiest clean up. Plus there’s just something about how well all of these flavors bake and meld together that really just makes this an A+ all around. Tell me, do you think you’ll give my one sheet pan salmon a go? Truly, MKR
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One Sheet Pan Herb Crusted Salmon with Garlicky Green Beans & Heirloom Cherry Tomatoes
1 large filet wild caught salmon (or 4 individual filets) with skin-on and de-boned
fresh green beans, whole
2 pints heirloom cherry tomatoes
2 shallots, sliced
3 garlic cloves, rough chopped
salt and pepper, to taste
4 tbs+ olive oil
2-3 tbs. balsamic vinegar
herb mixture*
1 sheet parchment paper
*for herb mixture
8 cloves of garlic
handful parsley, thyme, oregano, basil and a little rosemary, chopped
1 tablespoon olive oil
Salt & pepper
Instructions
Preheat oven to 400 F degrees.
Assemble tomatoes to one side of the sheet pan and season with salt, pepper and drizzle balsamic vinegar on top.
Add green beans to sheet pan, top with sliced shallots and rough chopped garlic. Season with salt, pepper, and drizzle olive oil on top.
Make herb mixture; combine all chopped herbs into a pile on cutting board. Drizzle with olive oil and mix into a paste with your fingers (only enough for it all to bind together).
Assemble salmon filets on sheet pan and rub herb mixture on top.
Cook for approx. 20 minutes (or until tomatoes are bursting).
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Out of all the appliances I use in my kitchen on a daily basis I’d have to say my blender feels the most love. I use it for everything from morning smoothies to sauces and soups; it’s practically replaced my food processer. So when KitchenAid® asked if I’d whirl up a few recipes with their new Pro Line® Series Blender I jumped at the opportunity.
When the blender arrived I quickly found a home for it on my counter and began experimenting…really putting it to the test. Spinning, chopping and pulsing my morning smoothies, salsas, sauces, and soup. I mean if I was truly going to write and share it will all of you I needed to know, was it really better than my current beloved blender. And shockingly the answer was yes. Here’s why: the top was so much easier to work with especially when you needed to remove it during mixing. It has more power. And probably my favorite part, it self cleans! Just add a drop of soap and a little water and press go. Game changer.
So now that we’ve established why I love the KitchenAid® ProLine® Series Blender, let’s talk about what I actually made…Sheet Pan Tomatillo Salsa Chicken with Potatoes and Red Onions. If you follow along on Snapchat or Instagram then you’d know I have a little garden where I’m growing cilantro, onions, jalepenos, peppers, and a HUGE tomatillo plant. Why tomatillos? Because the hubs and I LOVE tomatillo salsa. And I may be biased, but I really believe I make the best tomatillo salsa (the secret is in the roasting and the sugar). If you’re not familiar with tomatillos they are bright green with a tart flavor and known as the Mexican husk tomato (you actually have to remove the husk from the tomatillo). You can usually find them in your local Whole Foods in the produce section by the jalepenos. And while we’ve always enjoyed the tomatillo salsa on tacos and with chips I wanted to mix it up and incorporate it in a more traditional way. Enter chicken, potatoes and red onions.
I love making chicken in a roasting or sheet pan because of the natural caramelization process that happens to the chicken and whatever else you roast with it; in this case red bliss baby potatoes and red onions. Topped with a herb, garlic, olive oil and onion rub and doused with fresh tomatillo salsa from the blender you are in for an easy and amazing meal that is so much easier to make than it looks. Snag the recipes below and let me know how it turns out for you and your family! Truly, MKR
P.S. I’ve went through quite a few blenders in my lifetime; from the under $60 versions when I was twenty-two living in my shoebox of an apartment, to the mid-range, and finally making it up to the splurge worthy model thanks to our wedding registry. And one things for sure, I should have just splurged in the beginning. If a blender is something you’ll use and have for years to come then bite the bullet and pony up for the Pro Line® otherwise you’ll be replace your mid-tier model every single year. xo
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6-8 Tomatillos husked, halved & roasted (just place on a roasting pan and roast in the oven until the tomatillos begin to burst and brown
1 Red onion, quartered
1 handful of cilantro
1 Jalepeno, halved
4 Garlic cloves
Juice of 2 limes
1-2 Tablespoons of sugar
pinch of salt
For the chicken...
2 Organic whole chickens, broken down
2 red onions, cut into quarters
1 bag of baby red bliss potatoes halved
Olive oil
Salt and pepper
5-6 garlic cloves
For the garlic herb rub...
1/2 red onion, finely diced
4-5 garlic cloves, finely diced
1 handful of parsley, finely diced
1 handful of cilantro, finely diced
1-2 tablespoons of olive oil
Pink of salt and pepper
Instructions
Preheat oven to 425 degrees
In a blender add all of the ingredients for the Tomatillo salsa and blend until combined. Keep tasting and adjust, sugar and salt levels accordingly. Set aside.
Creat the herb mixture. Simply mix the the finely diced onion, garlic, and herbs with olive oil; mixing together with your fingers till it becomes almost a thick, chunky paste. Set aside.
In a large roasting pan or sheet pan place chicken, potatoes, onions, and garlic cloves evenly. Sprinkle salt & pepper over everything.
Take the herb mixture and spread over each piece of chicken evenly. Drizzle everything in the roasting pan with olive oil and place in the oven to cook.
Approximately 30 minutes into cooking drizzle a quarter of the Tomatillo Salsa over the chicken. Continue to cook the chicken until through, approximately 15 more minutes.
Remove pan from the oven and drizzle the entire mixture with the Tomatillo Salsa, reserving 1/4 of it for additional dipping.
Plate or simply serve directly from the sheet pan and enjoy.
Notes
**In breaking down a whole chicken you should save the caracas and any additional pieces not used for homemade chicken stock**
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/